Chicken Alfredo Bake

Our Chicken Alfredo Bake is an absolute must-make and total crowd-pleasing recipe. Easy, creamy, filling, hearty, and absolutely delicious.


For the sauce: - Unsalted butter - All purpose flour - Garlic powder - Black pepper - Kosher salt - Whole milk - Unsalted chicken stock - Heavy cream

Preheat the oven to 375°F. Prepare a 9×13 baking dish by spraying it with cooking spray and set it aside.



Make the sauce in a Dutch oven or large pot by first melting the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour, garlic powder, black pepper, and salt.


Continuously whisk in the milk to avoid any lumps. Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.


Add the cubed, softened cream cheese to the pot and stir it in until melted. Lastly, add the parmesan and stir to combine. Take off the heat.


Stir in the cooked penne pasta and shredded chicken until everything is coated in the cream sauce. Add half the pasta mixture to the prepared 9×13 baking dish.

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